Nagasakitenpura 長崎天ぷら

History and Origins

The "Systabyu Sakura" is a local dish that has been passed on for about 400 years. The fractter that was eaten by Portuguese South African traders is identified as the original type. In fact, the present - day "Symbaki Kosaki" is a flyer with flavors such as sugar on its coat and is a slightly different dish from the common rice. However, in one theory, "Kyosaki" is also said to be the origin of the common citadel. It is thought to have been derived from the theory that the Japanese word "tampero cook" is derived from Portuguese and that the period of eating fish without meat in Christianity is called "Tamporas" and that the Christians in Nagasaki followed it by eating fish and vegetables as fried.

When It Is Eaten

At first, it was thought to have been an expensive dish around the wealthy. Now it's ready to be eaten by everyone, as a family dinner or lunch.

How It Is Eaten

The "Symbok-Shubuki" is similar to a flyer that floats in oil with a garment of fish and vegetables, along with flour and sugar and wine. The garment has a thick flavor, so it doesn't have to be put on the rice sauce, so we can eat it as it is. It's delicious even when it's cold and not to mention fried.

Recipe — Serves 4

Ingredients

• 4 shrimp
• 4 chicken tenderloin
• sweet potato
• Mix: 1 cups wheat flour
• Mix: 1 tbsp potato starch
• Mix: 2 tbsp sugar
• Mix: a pinch salt
• Mix: 1 tsp light soy sauce
• Mix: 3 tbsp esser
• Mix: 3 tbsp sake
• Mix: 3 tbsp water
• oil for frying, to taste

Method

1. The shrimp remove the backwood. The chicken pox is left light on with (excess the salt content) except for the muscle. I'm going to have to cut my hair.
2. Put a citrus in a bowl and often make mixed clothes until you become obsessed.
3. I put the oil in the pan. I'll put the materials in my clothes and fry them with 170 degrees oil.

More About Nagasakitenpura

Nagasaki Toshiki, Nagasaki Prefecture native dish. A dress with a sweet, soft taste is characteristic. It's called the Nagasawa Tsunobu. It's a kind of kamikaze, and it's a dish that came from it.

Overview

It's a native dish of Nagasaki Prefecture and is believed to have originated in Japan. The cooking itself is closer to a flyer called a seagull. The flavor of the garment gives it the advantage that it can be eaten even if it's cold. It's also used for nothing, but it's also used without lunches. It's also often used in citrus cooking.

How?

For materials, use shrimp, white fish, chicken and so on. I'm going to put on a garment seasoned with flour, water, egg yellow, sugar, salt, wine, and so on. When making clothes, they mix well, unlike the usual chows. We eat it as it is without using a hot potato.

History

I came from Portugal to Nagasaki during the Fukushi Pony period. Since the period of cutting meat in Christianity was called TAPoras, since Portuguese Christians ate fish and vegetables fried in oil between the Tamporas, they came to refer to the dish fried with oil as "nuturas." It's also a reference to the source of the word.

In the beginning, he made clothes out of flour, eggs, wine, sugar and salt without water. After that, it became a dish in Nagasaki, where sugar culture was rooted. Also, lard was used for heating oil.

A footnote, a source.

Text adapted and translated from the Japanese Wikipedia article 長崎天ぷら by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.